Melons Melons Melons Fruit CATEGORIES Find out about all types of melons, including selecting the sweetest, juiciest melon, plus storage tips and melon health and nutrition facts. Most people don't know that melons, squashes, and cucumbers are in the same gourd family. Most melons have similar structure to winter squash with thick flesh and inner seed-filled midsection. So what is the difference between melons and squashes? It's how they're used. Squash is considered a vegetable, while melons are known as fruits with sweet and juicy flavor. Cook's Thesaurus: Melons African horned melon See kiwano (melon) . ambrosia melon Notes: This looks and tastes like a cantaloupe, but the flesh is a brighter orange. Substitutes: cantaloupe Canary melon = Juan Canary melon Notes: These tend to vary in quality, so unless you're good at selecting melons, stick with more idiot-proof varieties like the honeydew or cantaloupe. Canaries should, at a minimum, have bright yellow rinds. They're in season in the fall.

Substitutes: honeydew OR cantaloupe cantaloupe = nutmeg melon = muskmelon = netted melon = rockmelon Notes: These are popular because they're easy to select and very sweet. Ripe cantaloupes have dull yellow backgrounds with raised netting. Avoid those with protruding stems, or tears in the rind at the stem end--it's a tell-tale sign that the melon was picked too soon. When ripe melons are picked, the stem falls off easily, leaving a small, clean depression. After checking the stem end, flip the melon over and check the blossom end. It should be fragrant and yield a bit when pressed. Cantaloupes are cheapest in the summer. Substitutes: Cranshaw melon OR honeydew melon OR Persian melon (larger) casaba melon Notes: These aren't as flavorful as other melons, but they have a fairly long shelf life. Since they have thick rinds, it's useless to smell them as a test for ripeness. Look instead at the color (it should be bright yellow), and then check to see if the blossom end yields to gentle pressure.

Substitutes: Santa Claus melon (These also have a long shelf life.) OR Crenshaw melon OR Spanish melon OR Sharlyn melon OR cantaloupe Charantais melon = French Charantais melon Notes: This is reputed to be one of the best melon varieties of all. Substitutes: honeydew melon OR cantaloupe Christmas melon See Santa Claus melon . Crane melon Notes: This melon-cantaloupe cross is exceptionally juicy and flavorful, but it's hard to find outside of Sonoma County, California. Substitutes: cantaloupe Cranshaw melon = Crenshaw melon Notes: This large, popular melon is a cross between the Persian and Casaba melons. The rinds come in two colors: yellow and creamy white. The yellow ones taste better. You can buy Cranshaws while they're still a little underripe and let them sit on the counter for a few days. When fully ripe, a Cranshaw will be fragrant and yield slightly to gentle pressure at its blossom end. They're best in the fall.

Substitutes: casaba melon OR Persian melon OR Sharlyn melon OR Spanish melon OR cantaloupe OR honeydew melon English tomato See kiwano (melon) . Galia melon Notes: This sweet, juicy melon is a honeydew-cantaloupe cross. Its biggest drawback is its relatively high price. Substitutes: honeydew OR cantaloupe hedged gourd See kiwano (melon) . honeyball melon = honey ball melon Notes: This is just like a honeydew melon, only it's smaller, rounder, and covered with netting. Substitutes: honeydew melon (larger) OR cantaloupe honeydew melon = honey dew melon Notes: These large, choice melons have either green or orange flesh. As honeydews ripen, they turn from green to creamy white to yellow. Avoid green ones, but a creamy white one will (unlike other melons) ripen on your counter in a few days. A perfectly ripe honeydew will yield just a bit to pressure at the blossom end and have a sticky, velvety rind.

Substitutes: cantaloupe OR Cranshaw melon jelly melon See kiwano (melon) . kharbouza melon Notes: This is a very crunchy, mildly sweet melon. kiwano = kiwano melon = horned melon = African horned cucumber = African horned melon = English tomato = hedged gourd = jelly melon = melano Pronunciation: kee-WAH-noh Notes: This melon has a gorgeous orange rind with spikes--poke a stick in it and you'd have a medieval mace for a Halloween costume. The yellow-green flesh has the consistency of jello, and tastes a bit like cucumbers. Substitutes: cucumber (the flesh lacks the brilliant chartreuse color of the kiwano's flesh.) OR other melon nutmeg melon See cantaloupe . Ogen melon Notes: This melon hails from Israel, and it's very highly regarded by melon fans. Substitutes: honeydew melon OR cantaloupe Persian melon Notes: These are large, round melons. They're excellent when vine-ripened, but mediocre when not.

Avoid Persian melons that have green backgrounds below the netting--they were picked too early. Also avoid those with protruding stems, or tears in the rind at the stem end--it's a tell-tale sign that the melon was picked too soon. When ripe melons are picked, the stem falls off easily, leaving a small, clean depression. They peak in the summer months. Substitutes: Cranshaw (a cross between the Persian and casaba melons) OR Sharlyn melon (white flesh instead of orange) OR cantaloupe (smaller) rockmelon See cantaloupe . Santa Claus melon = Christmas melon Notes: This is distinguished mostly by its long shelf life--you can store an uncut Santa Claus melon for several months. They have thick rinds, so don't bother smelling them for ripeness--they don't give off much of an aroma. Substitutes: honeydew (better flavor) OR cantaloupe (better flavor) OR casaba melons (These also have a long shelf life.) Sharlyn melon Notes: When ripe, this has an orange background with green netting.

It's very perishable, so don't wait more than two days after getting it home to eat it. Substitutes: Persian melon (This has orange, not white, flesh) OR Cranshaw melon OR Spanish melon OR cantaloupe Spanish melon = Green Tendral melon = Elche honeydew Notes: These are delicious melons, but it's hard to know when they're fully ripe. Unlike most other melons, a ripe Spanish melon will have a green rind and be firm at the blossom end. Substitutes: cranshaw melon OR casaba melon watermelon Notes: There are about 50 varieties of watermelon on the market. They all taste about the same, but they vary in size, flesh color, and in whether they are seeded or seedless. Picnic melons are largest, while icebox melons are round and compact. Many stores also carry yellow-fleshed, white-fleshed, and seedless melons. The rind should be heavy for its size, and free of bruises, soft spots, or cuts.

To check for ripeness, look at the pale side of the melon (where it rested while it was growing)--it should be yellow, not white. If your market sells halved watermelons, inspect the flesh--it should be firm, brightly colored, and free of white streaks. Seeded watermelons should have dark brown or black seeds. To store, wrap watermelon slices loosely in plastic and refrigerate for up to two days. Uncut watermelon can be stored at room temperature (preferably in a cool spot) for up to two weeks. Substitutes: honeydew melon yellow melon = dua gan = Korean melon Notes: These melons are small, about the size of medium papaya. They taste like cantaloupe, but with firmer flesh. Substitutes: cantaloupe Melon Seeds, Heirloom Melons $2.00 (Benincasa hispida) 20 seeds per pack. A great variety of the popular Asian winter melon, producing huge, blocky fruits that can grow up to 2 feet long, by 1 to 1 1/2 feet wide! Skin is white and waxy, with tasty white flesh...

Melons Melons Melons are all "Cucumbers" (Cucurbits or Cucurbitaceae) to the botanist, along with squash, gourds and actual cucumbers. To the agriculturist they are are all "vine crops". All are technically "fruit" but in culinary practice all are treated as "vegetables" except the melons which are treated as fruit. General & History There are two broad categories of melon and one odd one. Muskmelons: C. Cucumis melo, the same genus as Cucumbers, probably originated in Western Asia (Persia and surrounding). These melons have thick walls and hollow centers containing loose seeds and fibers. Watermelons: C. Citrullus lanatus, of African origin. These melons have solid, almost uniform flesh all the way through with seeds embedded in the flesh. Horned Melons C. metuliferus, of African origin and internally built more like a Tindora Gourd than like any of the other melons. Melons are generally eaten mature when the flesh becomes sweet, which contrasts with gourds, squash and cucumbers which are eaten immature.

The rind is tough but not hard and the flesh is always watery. Most are eaten raw but some are cooked, particularly in soup. Most have thick walls and a hollow center containing seeds, but the Watermelons are solid and uniform all the way through with seeds embedded in the flesh. Most melons will store at room temperature maybe a week and not much longer refrigerated, but there are a few, such as the Hami and Christmas melons that will store much longer at room temperature. Varieties All Melons (with the exception of Watermelons) are of the same species, C. melo, so can be interbred to create new varieties. There are, however, several recognized C. melo varietal groups. Cantalupensis group (now includes Reticulatus) have an often netted rind and aromatic flesh ranging from salmon to orange but sometimes green. These include the muskmelon (called Cantaloupe in the U.S.), true cantaloupes, Persian melons, and others. These melons slip their stems when ripe. Reticulatus designates the netted rind melons as distinct from true cantaloupes which are sutured but not netted.

Inodorous group: late-maturing melons called "winter melons" in U.S. agriculture, including crenshaws, casabas, honeydews, Juan Canary, Santa Claus. These melons have non-aromatic flesh usually green or white but sometimes orange. They do not slip their stems when ripe. Flexuosus group: the snake melons, or snake cucumbers (not to be confused with the snake gourds). Conomon group: Oriental pickling melons. Generally smooth, cylindrical, green, white or striped, with white flesh. Dudaim group: mango melon, pomegranate melon, Queen Annes melon. These are small and round to oval, light green, yellow or striped with firm yellowish-white flesh. Not seen in the USA. Mormordica group: phoot and snap melons. The fruit is oval or cylindrical with smooth skin that cracks at maturity. Not seen in the USA. Afghan Melon - [reticulatus group] This melon is similar to the Persian Melon but greener with rather sparser netting.

They are only moderately sweet so should be selected with a fair amount of flex at the flower end to assure ripeness. I haven't seen these for awhile, but they're sure to become more common in the future. When the U.S. pulls the troupes out of Afghanistan anyone who cooperated will have to leave the country and they'll head straight for Los Angeles where every other ethnic group has settled. Soon they'll be opening restaurants and demanding Afghan melons in the markets. Ananas Melon - [Middle Eastern melon] A 3 to 4 pound oval melon with netting similar to a Muskmelon but finer over a pale green to orangish rind. The flesh is usually white but can be pink-orange and is aromatic and very sweet. Armenian Cucumber - [Snake Cucumber / Melon, Uri (Japan), Metki, Mikti (Near East), Wild Cucumber (commercial), Cucumis melo var. flexuosus] Market size varies widely from 6 inches long and 1-1/4 inches diameter to 21 inches long and 2-1/2 inches diameter but they can grow to a yard long and over 3 inches in diameter.

They are very much like a cucumber in structure and in taste, if raw. The skin is very thin and tender and is almost never peeled. Smaller sizes are often pickled and the resulting pickles have a rather different flavor from cucumber pickles. Armenian cucumbers are seasonally available fresh in Southern California (May to July) and are grown as a garden vegetable in Florida and other suitable areas, but I understand they're almost impossible to find fresh in Armenia. Pickled they can be found in any market serving a Western Asian or Near Eastern community. They're usually packed in Lebanon or surrounding regions and labeled "Mikti" or "Wild Cucumber". The front photo specimen was 12 inches long (uncut), 2 inches diameter and weighed 14-5/8 ounces. The middle one was 14-1/2 inches long (if straight) 1-3/4 inches diameter and weighed 10-1/8 ounces Details and Cooking . Bitter Melon Canary Melon - [Juan Canary, Jaune des Canaries, Amarillo, PLU #4317, C.

melo (Indorus group)] This bright yellow mellon, oblong and pointy at the ends like an American football, is now grown by the truck load in California. A fully ripe Canary is about as sweet as melons get. The flesh is firm, almost crisp, white to faintly greenish, and light pink or orange around the seed cavity. Select melons that are bright yellow and springy at the flower end but not mushy. This melon is a yellow variety of the Piel de Sapo , a melon popular in Spain. The photo specimen was 9 inches long, 6 inches diameter and weighed 5 pounds 7 ounces. Cantaline - [Orange Flesh Melon, Kandy Melon, PLU #4327] This cross between a cantaloupe and a honeydew has been grown more in South America than in North America, but is becoming more available here. It's marketed as "Orange Flesh Melon" and "Kandy Melon". The flesh tastes similar to cantaloupe, is firm, almost crisp, and quite sweet right to the thin rind. The rind is smooth with some scattered netting and when ripe becomes quite pale, sometimes almost white.

Also look for some springiness at the flower end. The photo specimen was 6 inches diameter and weighed 3 pound 13 ounces. Cantaloupe - True The true Cantaloupe is seldom grown outside southern Europe, mostly Italy. Unlike the Muskmelon the skin is hard, deeply grooved, warty and lacks the orderly netting of the Muskmelons. See Dulcinea "Tuscan Style" Cantaloupe and Muskmelon for melons available in North America. Cantaloupe - Muskmelon - [var reticulatus] The common market "Cantaloupe" in the U.S. is actually a Muskmelon, not a True Cantaloupe . I realize the entire fruit and grocery industries go along with calling it "cantaloupe", but I'm going to call it a Muskmelon anyway - and besides, that's what my Connecticut based family called it when I was a child. Cantaloupe - Athena A preferred Muskmelon for growing in the Eastern U.S. because they mature early, this oval melon has coarse netting over a yellow-orange rind and is usually lightly sutured.

The flesh of this 5 to 6 pound melon is yellow-orange and firm. Cantaloupe - "Tuscan Style" - [reticulatus group] A specialty of Dulcinea Farms in California - it is, of course, a Muskmelon , not a true Cantaloupe. Casaba Melon - [PLU #4320, C. melo (Inodorus group)] This fairly large mellon (4 to 10 pounds) has a wrinkly skin and is usually flat at the flower end and with a point where the stem attaches. The white to slightly yellow flesh has little flavor and is only lightly sweet when the melon is fully ripe. It ripens unevenly, very soft near the seeds and still rather firm near the rind. Personally, I don't see the point of this melon since sweeter, more flavorful melons are available at the same price per pound. Casabas are ripe when the flower end has plenty of give but is still springy. This melon has no odor so that isn't an indicator of ripeness, and it does not slip when ripe so stems or stem tears are not an indicator it was picked too soon.

The photo specimen was 8-1/2 inches diameter, 7-1/2 inches long and weighed 9 pounds 3 ounces. The Casaba melons originated in western Asia and in the U.S. is grown mainly in California. Cavaillon Melon A French variety of the True Cantaloupe from the town of Cavaillon. It is considered very highly for flavor and is now grown in various places around the world including the USA. Some are grown in California but I have yet to see them in the markets - they probably all go to the fancy chef set. The flesh is a light orange and they are said to be ripe when a small crack appears at the stem end. Charentais Melon - [French Breakfast Melon, Chaca, Italian Melon, French Kiss (marketing); Hakucho (Japan); Cantalupensis group] This is a small European melon, globe shaped with a smooth to slightly netted gray, gray-blue or yellow-green rind with distinct but shallow sutures. Flesh color ranges from greenish to intense orange depending on cultivar.

Some sources say if the color of the rind becomes yellowish they are over-ripe, but, again, that seems to vary with cultivar - these were just about perfect.as shown. This is an aromatic melon with flesh that's exceptionally sweet right out to the very thin rind. Flavor is quite attractive and somewhat lighter than cantaloupe. This is the favorite melon of the French, who commonly use it as a breakfast melon. Cut in half it will serve two. They also split them in half, scoop them out and fill with a sweet wine such as Marsala or Madeira to serve as an appetizer. The larger of the photo specimens (the cut one) was 5 inches diameter and 2 pounds 3-1/4 ounces. Christmas Melon - [Santa Claus, Inodorus group] These 5 to 8 pound football (US) shaped melons have a mottled yellow or green rind and pale green or pale orange flesh depending on variety. The photo specimen was 8-3/4 inches long, 6 inches diameter and weighed 5 pounds.

They are very sweet when ripe and are similar to Piel de Sapo with some varieties looking very much like that melon but others are smoother and some have a little or a lot of netting as in the photo. These melons get the name Christmas or Santa Claus from their late season harvest excellent keeping properties - even to Christmas if stored in a cool place. Citron Melon - [Pie melon (U.S.), Tsanna Citrullus lanatus var. citroides] This melon is thought to be ancestral to the Watermelon and originated in Africa. It now grows wild in Baja California though no one knows how it got there. It is also both cultivated and considered a weed in much of the Southern U.S. though rarely in pure form there due to accidental cross breeding with commercial watermelons. This melon is not to be confused with the citrus fruit Citron , though they are both used mainly candied or as preserves and pickles. Citron melon is very high in pectin so is a desirable ingredient for preserves. The flesh is much stiffer and more strongly flavored than that of watermelon. Details & Cooking .

Collective Farm Woman Melon A Ukraine melon, spherical, 7 to 10 inches in diameter with smooth skin. It is ripe when the skin turns from dark green to light orange. The flesh is light yellow-green getting darker near the rind and is very sweet and aromatic. This is an early ripening variety that can be grown as far north as Moscow. Some are now grown in North America but not yet on a commercial scale. Photo copyright unknown - but it's splashed all over the Internet. Crenshaw Melon - [Cranshaw, C. melo (Inodorus group)] This is a hybrid between the Casaba and Persian melons that weighs in at 5 pounds or higher. It is a bit flattened at the stem end giving it an acorn shape. The skin, though still wrinkly is a bit smoother than the Casaba. Yellow when ripe, older varieties have green flesh and newer ones have salmon pink flesh. Galia Melon An Israeli melon with a netted rind similar to a Muskmelon but paler in color and not as distinctly netted. It is a cross of Cantaloupe and Honeydew.

The flesh is pale green to white, similar to a Honeydew , and has a banana like aroma. These slip their stems when ripe so any stem or stem tears indicate picking before fully ripe. They are now common in Southern California, grown here, in the U.S. South and in South and Central America. Hami Melon - Oval - [PLU #4332] This is the Hami melon most common in Southern California markets. They can grow to as much as 11 pounds but the photo specimen was 7 pounds 3 ounces, a bit above average, and was purchased in mid July. The rind is yellow-green and lightly netted. The flesh may be orange, salmon, white or green depending on variety. It is crisp and light, almost airy, with medium sweetness and medium melon flavor. To be sweet these melons need to be very ripe, so select ones that have a fair amount of give at the flower end (but no sign of rot). They will ripen more if left sitting on the kitchen floor, but it's a long lasting melon so it'll take time. These melons do not slip their stems.

Hami Melon - New Century - [Uzbek Hami Melon] This Hami melon started to appear in quantity in Southern California markets in July 2008. The photo specimen is typical at 8-1/2 inches long, 5-1/2 inches in diameter and 4-1/8 pounds with very lightly sutured smooth green skin. The medium sweet flesh is light orange and has the typical Hami crispness. Select melons that have a fair amount of give at the flower end (but no sign of rot). These melons do not slip their stems. Hami Melon - Round - [reticulatus group] A globe shaped melon with a white or light yellow smooth rind and light orange to pink flesh. The flesh is crisp as with oval Hami melons and they can grow to about 12 pounds but more often are around 5 pounds. I have not seen any in Southern California. Muskmelon, Eastern - [reticulatus group] A round melon that is little seen outside the growing area in eastern North America because it doesn't ship well. Unlike the common Western Muskmelon these have both netting and sutures.

The flesh is orange (some green fleshed varieties are grown) and they have a distinctive aroma when fully ripe. These slip, so a stem or tears in the fruit where the stem was indicate it was picked unripe and will have inferior flavor. Muskmelon, Western - [Cantaloupe, PLU #4050, reticulatus group] This round melon is commonly called "Cantaloupe" in the U.S., but is not a True Cantaloupe . These melons have very dense netting and no sutures, orange flesh, a distinct aroma when fully ripe and the familiar muskmelon flavor. The flesh is quite firm even when fully ripe, the rind is strong and they keep a couple of weeks making them the preferred muskmelon for U.S. commerce. These slip, so the stem scar should be deep and smooth at the bottom with no stem fragments or tears, which would indicate it was picked unripe and will have inferior flavor. The photo specimen was near the large end of the range, 7-1/2 inches long, 6-3/4 inches diameter and weighing 5 pounds 6 ounces.

"Tuscan Style Cantaloupe" - [reticulatus group] This melon is a specialty of Dulcinea Farms, a large melon grower in California. It is deeply sutured like an Eastern Muskmelon, but has the fine mesh pattern and excellent shipping properties of a Western Muskmelon. The Tuscan is a beautiful melon to look at - right up to the point when it is fully ripe - then it becomes as grungy as shown the photo. The photo specimen weighed just over 6 pounds and was 8 inches long and 6-1/2 inches in diameter. It was eaten the day after this photo was taken and was perfectly ripe and delicious. For how they look in the store see Details and Cooking . 20 Types of Melons With Truly Marvelous Pictures Follow Us 20 Types of Melons With Truly Marvelous Pictures Watermelon, honeydew, or cantaloupe - which is your favorite melon? Colorful, juicy, and nutritious, melons are one of the world's healthiest foods. Moreover, most of them are very tasty as well! With so many options available, you are sure to be spoiled for choice. Advertisement Watermelon Through and Through!

Each and every part of a watermelon can be consumed. Not only the flesh, but also the rind is packed with nutrients. Even the seeds contain essential proteins, fatty acids, and minerals! The term melons constitutes many different plants belonging to the family Cucurbitaceae. Many species of melons are found, but they belong to four genera: Benincasa, Citrullus, Cucumis, and Momordica. Their distinctive characteristic is the fleshy, edible fruit. Although botanically melons are fruits, some are also used as vegetables in cooking. Many cultivars of melons are grown worldwide. Their origin can be traced back to Africa and southwest Asia. Most of them are eaten fresh, or used in fruit salads, desserts, or custards. Nutritive Benefits Melons are literally packed with nutrition. They contain dietary fiber, niacin, vitamin B6, folate, vitamin A, vitamin C, and potassium. Also, their high water content makes them excellent diuretics. Even the seeds have medicinal properties. Types of Melons with Pictures Binomial Name: Citrullus lanatus One of the most popular types of melons, watermelon is a vine-like, flowering plant.

The fruit has a thick green skin along with a red, orange, or yellow fleshy center. The flesh is very juicy and sweet. It is eaten especially in summers, as it has a high water content. It originates from southern Africa, but is grown all over the world now. There are many varieties of watermelons, some weighing less than 1 kg to others weighing around 90 kg. Binomial Name: Cucumis melo Also known as: Cantelope, cantaloup, rockmelon, sweet melon, Persian melon, spanspek (South Africa), or Garmak It is the most popular melon in the United States. Its size ranges from 500 g to 5 kg. Many varieties of cantaloupe are grown and eaten all over the world. It is usually eaten as a fresh fruit or in a salad. It is also served as a dessert with custard or ice cream. Binomial Name: Cucumis sativus It is a creeping vine that bears cylindrical fruits. The fruit can be as large as 24 inches long and 3.9 inches in diameter. It has a mild, light melon taste and little bitterness.

The bitterness varies, sometimes even in the same plant. There are three main varieties of cucumber: slicing, pickling, and burpless. They are eaten as vegetables and used in salads. Binomial Name: Cucumis metuliferus Also known as: Kiwano, African horned cucumber or melon, jelly melon, hedged gourd, melano, blowfish fruit It gets its name from the horn-like spikes. Fruits have lime-green flesh and yellow-orange skin. The texture is very similar to that of a cucumber. The taste is tart-like, and often described as a combination of cucumber and zucchini. Binomial Name: Cucumis melo A variety of muskmelon, it is a hybrid melon with a sweet, juicy, orange flesh. It has a slightly ribbed, greenish-yellow skin. It is ovoid in shape. Crenshaw melons are very popular, as their flesh is very sweet. They are usually eaten fresh as a snack or in fruit salads. Binomial Name: Cucumis melo A cultivar of muskmelon, its sweet, juicy flesh is very popular all over the world as a dessert.

The flesh is pale green in color, and the skin is very smooth and is greenish or yellow in color. The shape is round or oval. It is around 6 - 9 inches long and weighs from 1.8 - 3.6 kg. Binomial Name: Cucumis anguria Also known as: Bur cucumber, bur gherkin, cackrey, gooseberry gourd, maroon cucumber, West Indian gherkin, and West Indian gourd It is a thin vine and the fruits are ovoid in shape. Originally from Africa, it is now cultivated in many parts of the world. The fruits are very similar to cucumber, but are slightly smaller in size. The flesh is green in color, and the skin is thick and has long hair and spines. Binomial Name: Momordica cochinchinensis Gac is primarily a Southeast Asian fruit. It is not very abundant as it has a short harvest season. The seeds of the fruit are rich in flavor and are cooked with rice in Vietnam. Its juice is becoming popular outside Asia, as it is very high in nutrients.

Binomial Name: Momordica charantia Also known as: Bitter gourd or bitter squash It is a vine that's widely grown in Asia, Africa, and the Caribbean. Its fruit is edible, but very bitter. There are many varieties, which differ in bitterness and size. It is eaten as a vegetable. It originated on the Indian subcontinent. Binomial Name: Benincasa hispida Also known as: White gourd, winter gourd, tallow gourd, Chinese preserving melon, or ash gourd It is a vine, which grows very large fruits. The fruits are eaten as vegetables. They can grow up to 80 cm long. It originated in Southeast Asia, but is now grown in East and South Asia. It is commonly eaten in winters. Binomial Name: Cucumis melo Originally from Japan and similar to honeydew, its cultivation in North Carolina made it very popular. It has a round shape and contains seeds. The flesh is firm, juicy, and sweet. In fact it is 25 - 30% sweeter than other melons. It is eaten for dessert. The skin is ivory in color and develops brown markings when ripe.

Binomial Name: Cucumis melo L. var. makuwa Korean melon is smaller than the other melons. It grows 10 cm long and weighs less than one kilogram. It has a juicy and sweet flesh. The flesh is white in color and has a distinctive flavor. The outer skin is smooth, yellow, and has white stripes along its length. The fruits are eaten fresh and can be consumed whole at once. Binomial Name: C. melo (Inodorus group) It is named canary, as it resembles the bright yellow color of a canary. It is a large, bright-yellow melon. It has an elongated shape, and the flesh is pale green or white. It has a prominent sweet flavor and tastes like cantaloupe. Many smaller varieties of this melon are also found. It is popularly eaten as a dessert or snack. Binomial Name: Momordica dioica Also known as: Spiny gourd, kartole, thumba, etc. It is a species of flowering plant in the gourd family. It is eaten as a vegetable and is popular in India and some parts of South Asia. It has a lot of commercial importance.

Binomial Name: Cucumis melo var. cantalupensis It is a type of cantaloupe, but has a more fragrant smell. It is comparatively a small variety of melon. Although first developed in France in 1920, it is produced in North Africa on a large scale. It also has limited production in the United States. Binomial Name: N.A. It is a very popular variety of melon in China. It is grown near Lanzhou, the capital city of Gansu province. The flesh is light green or yellow, sometimes orange or even white. The bailan melon resembles the honeydew melon in appearance. Binomial Name: Cucumis melo var. saccharinus Also known as: Chinese Hami melon, snow melon This melon originates from Hami, Xinjiang. It is also referred to as the Chinese Hami melon. The flesh is very sweet and crisp. It has a very distinctive taste. The skin is usually white, but can be yellow or greenish as well. Binomial Name: N.A. It is a type of cantaloupe.

It weighs around 1 - 2 kg, and has a round shape. It has a thick, orange-colored flesh and a silvery gray, ribbed exterior. It usually has a diameter of 5 - 6 inches. It has a characteristic sweet taste. Binomial Name: Cucumis melo var. reticulatus Also known as: Sarda in Southeast Asia Galia is a hybrid melon, which weighs around one kilogram and has a round shape. It has a very sweet taste and an aromatic flavor. It was first developed in Israel, but is now grown in Spain, Portugal, Pakistan, Greece, and Turkey. Binomial Name: Cucumis melo, Inodorus group Also known as: Christmas melon or piel de sapo It is oval in shape and about a foot in length, has a thick, green-striped outer rind, pale green to white inner flesh with a mild melon flavor, and sweetness close to honeydew melons. It is usually eaten for breakfast, dinner, or just as a snack. Mamta Thatte What Are the Benefits of Honeydew Melon? | Healthy Eating | SF Gate What Are the Benefits of Honeydew Melon?

What Are the Benefits of Honeydew Melon? Honeydew melon has light green flesh and a smooth exterior rind. Honeydew melon makes a refreshing treat on a hot summer day, but it’s also a low-calorie and healthy choice any time you need to feed a craving for sweets. Whether enjoyed fresh or added to a fruit salad, honeydew delivers iron, B vitamins and essential nutrients. Vitamin C One cup of cubed honeydew provides 34 percent of the recommended daily intake of vitamin C. Free radicals are the natural byproduct of normal chemical processes, but they damage cells if they’re not neutralized by an antioxidant such as vitamin C. Damaged cells become inflamed and, over time, that can result in illnesses, including cardiovascular disease. White blood cells in the immune system secrete substances to kill bacteria, but the same substances would harm the white blood cells if not, in part, for vitamin C’s antioxidant ability to neutralize the toxins. Your body also needs vitamin C for the synthesis of collagen, which is used to support blood vessels, ligaments and skin. Potassium Muscles, nerves, the heart and blood vessels all rely on the presence of potassium for normal functioning.

Potassium is capable of carrying an electric charge that stimulates and regulates muscle contractions and communication between nerves. In this role, potassium maintains a regular heart beat and the tone of blood vessel walls. Getting enough potassium in your diet is associated with maintaining a normal blood pressure, according to the Linus Pauling Institute. One cup of cubed honeydew has 388 milligrams of potassium, which is 8 percent of the recommended daily intake. Vitamin B-6 Like other B vitamins, vitamin B-6 functions as a coenzyme, which means it must be present for enzymes to activate chemical processes. It’s used by more than 100 enzymes, many of which metabolize protein. Vitamin B-6 must be present for the creation of serotonin, a neurotransmitter that helps regulate mood and sleep. It also converts an amino acid, homocysteine, into other beneficial substances, which is important because high levels of homocysteine are associated with an increased risk of cardiovascular disease. You’ll gain 12 percent of the recommended daily intake from 1 cup of honeydew melon. Fiber Honeydew melon contains soluble and insoluble fiber.

Soluble fiber helps keep blood sugar balanced by slowing the absorption of carbohydrates. It also lowers cholesterol by carrying it out of the body. Insoluble fiber is the type of dietary fiber that keeps food moving through the digestive tract, preventing constipation and some types of gastrointestinal disease. One cup of honeydew melon has a total of 1.4 grams of fiber. Men need 38 grams daily, while women need 25 grams, so men get 4 percent of their recommended daily intake and women gain 6 percent. Tips Look for honeydew melons with a creamy white or pale cream rind. You should be able to smell the melon’s aroma if it’s fully ripened. If it’s not quite ripe, let the melon sit at room temperature for a few days. Ripe honeydew is most often enjoyed fresh, but it also works well in cold soup. Mix honeydew, watermelon, cantaloupe and lemon-lime soda for a summer smoothie. Honeydew, grapes and walnuts pair well with chicken salad. Crane Melon | Baker Creek Heirloom Seeds What are the pros? Amazing variety in every way What are the cons?

none at this time Review: Crane Melon Another great year for the Crane melon here in New England! A lot of New England gardeners are also reporting a good melon year for 2016 however the Crane has been great even during previous years of terrible weather. To save you an ear-full, simply scroll down to read my review from years ago on the vining habits and taste of this variety. Here is a new tip to help ensure your success: if it has been raining a lot and the ground is continuously wet (as it usually is here in Connecticut in August) rotate the developing melons few inches to the left or right every day so a new part can come in contact with the ground while other sections can be dried off by the sun. This will help eliminate cracking and soft spots and ensure even ripening. This can be applied to any non-netted thin skinned melon variety such as Charentais, Delice de la Table, Lunville, Petit Gris de Rennes, etc... Truly a gem, the only way to eat these is to travel to the Crane Melon Barn in Santa Rosa, California! Would you recommend this product to a friend? Yes What are the pros?

Grows very well What are the cons? none Review: Crane Melon This melon is a favorite of mine. In our zone 8 desert climate and alkaline soils, honeydews and this melon have done better than any other musk melons or watermelons (during the 8 years I've gardened here). I had a 12 pounder crane melon growing in a cradle of branches in my almond tree two years ago (my first year growing them) and last year the volunteer crane melon from my compost was the best producing melon we grew. Would you recommend this product to a friend? Yes What are the pros? Cooler summers What are the cons? needs consistent watering Review: Crane Melon This is the only melon that I have been able to grow here in Santa Rosa, California. I think that this area is just not quite hot enough to grow most melons. It made logical sense to grow a melon variety that was developed here. This year is the fifth year that I have grown crane melons. I live on a suburban lot and prefer growing these in earth boxes or in a drip- irrigated raised bed.

I support them with a trellis and support the fruit with panty hose. They produce an average amount of fruit, have a wonderful aroma, and are very tasty. They are worth growing because they can cost as much as $5/lb. in the high end grocery stores where you can find them. The seeds are easy to germinate; I use 3-inch cowpots to start them indoors. They need protection from deer. Would you recommend this product to a friend? Yes What are the pros? Good even when diluted by rain What are the cons? none Review: Crane Melon We grew 15 melon types in 5 gallon containers last summer. This one was big enough to share at my husband's work and got a thumbs up from all taste-testers. It took 26 days from the time it sprouted for it to flower and 88 days from sprouting to our first ripe melon. For those who might want to start early indoors, at 29 days from sprouting, the vine measured 36 inches long. This melon was huge compared to our others, so we tied it to our plastic trellis with an old t-shirt.

At maturity, it slipped with very little effort, weighing in at 1 ounce shy of 4 pounds. It had a little bit of cracking, but that was likely due to the rain we received as it was nearing maturity. At any rate, even watered down by the rain, it tasted good. The plant held onto a lot of pregnant females until the first fruit neared maturity. Then it aborted all of them. The plant looked healthy enough to produce another melon, though I'm not sure it was interested. In the end, the cold took the vine. Would you recommend this product to a friend? Yes

Question: Crenshaw, crane, musk, horned, and honeydew are all types of what?
Answer: Melons